Eggs

alan beck

the binder/ holind things together

Good Eats Meatloaf


  • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1 egg

  • Heat oven to 325 degrees F.


    In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.


    Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.


    Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

    Bacon Cheeseburger Meatloaf


  • 1 pound ground chuck
  • 10 slices bacon, cooked and crumbled
  • 1 (8-ounce) package sharp Cheddar, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup bread crumbs, toasted
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard
  • 1 (3-ounce) can French fried onions

  • Preheat oven to 350 degrees F.


    In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.


    In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.


    Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

    Barbeque Meatloaf


  • 1 1/2 pounds ground beef
  • 1 cup fresh bread crumbs
  • 1 onion, diced
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 (8-ounce) cans tomato sauce
  • 3 tablespoons vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup water, to thin sauce if necessary

  • Preheat oven to 350 degrees F.


    Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.


    Cook's Note: Try serving as a sandwich with mayonnaise